Avocado Pesto-Stuffed Tomatoes |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From Better Homes & Gardens. Ingredients:
30 cherry tomatoes (about 1-1/4 pints) |
1/2 medium avocado, pitted, peeled, and cut up |
2 ounces cream cheese, softened |
2 tablespoons basil pesto (homemade or purchased) |
1 teaspoon lemon juice |
snipped fresh basil (optional) |
Directions:
1. Cut a thin slice from the top of each tomato. (If desired, cut a thin slice from bottoms of tomatoes so they stand upright.) With a small spoon or small lemon baller carefully hollow out the tomatoes. Line a baking sheet with paper towels. Invert tomatoes on the towels. Let stand 30 minutes to drain.
2. Meanwhile, for filling, in a food processor bowl combine avocado, cream cheese, pesto, and lemon juice. Cover; process until smooth. Spoon filling into a pastry bag fitted with a large plain round or open star tip.
3. Place tomatoes, open sides up, on a serving platter. Pipe filling into the tomato cups. Serve immediately or cover loosely and refrigerate up to 4 hours before serving. Sprinkle with snipped basil before serving. Makes 30 appetizers.
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